Small lemon tartlets look great on the table. You can simplify the recipe by making tartlets from ready-made store-bought shortcrust pastry, the most important thing is to properly prepare the filling.
It is necessary
- For six servings:
- - 200 ml of water;
- - 200 g flour;
- - 180 g of sugar;
- - 160 g butter;
- - 50 g almond flour;
- - 4 lemons;
- - 1 egg;
- - zest from 1 lemon;
- - 2 tbsp. spoons of honey, starch;
- - 4 egg yolks;
- - 1 tsp vanillin.
Instructions
Step 1
Combine sifted flour, 60 g sugar, almond flour and salt. Add 100 g softened butter, stir with your fingers. You will get a crumbly mass in lumps. Beat in one egg, knead the dough, shape into a ball. Put it in the refrigerator for 1 hour, you can even overnight.
Step 2
Divide the finished dough into pieces, roll out small balls, and then roll them into flat, even circles. Place the dough circles in small parchment-lined molds, prick in several places with a fork. Bake in the oven at 180 degrees for 10 minutes.
Step 3
Make lemon cream. Heat starch with 120 g of sugar and vanilla in a saucepan over low heat. Combine water, juice from four lemons and honey in a bowl. Add this liquid to the saucepan to the sugar and starch. Simmer over medium heat until thicker. Remove the saucepan from the stove, add 60 g butter, egg yolks and lemon zest. Stir and cool.
Step 4
Pour the ready-made lemon cream into molds with dough pieces, put them in the refrigerator for an hour. Then put it in the oven for 15 minutes. You can decorate ready-made lemon tartlets with fresh berries and mint leaves. Serve chilled.
